CN105639217A

CN105639217A - Anthocyanidin dumpling wrapper

Info

Publication number: CN105639217A
Application number: CN201410599201.8A
Authority: CN
Inventors: 朱顺锋
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-10-31
Filing date: 2014-10-31
Publication date: 2016-06-08

Abstract

The invention belongs to the technical field of foods, and aims to provide an anthocyanidin dumpling wrapper. The dumpling wrapper is prepared from the following raw materials in percentage by weight: 70-85% of flour, 5-10% of selenium-enriched red rice flour, 5-10% of Chinese cabbage pulp, and 5-10% of eggs. According to the dumpling wrapper disclosed by the invention, the problem that a conventional dumpling wrapper is easy to adhere is solved, and the dumpling wrapper is unique in flavor and rich in nutrition.

Description

A kind of anthocyanidin dumpling wrapper

Present disclosure belongs to food processing field, is specifically related to a kind of anthocyanidin dumpling wrapper.

Background technology dumpling is all-ages a kind of food, very popular, but common dumpling is easily easily adhered or viscous pot mutually when boiling, and makes the dumpling boiled break.

Summary of the invention it is an object of the invention to provide a kind of such dumpling wrapper and preparation method thereof, this dumpling wrapper unique flavor, is not easily adhered.

The present invention provides a kind of anthocyanidin dumpling wrapper, is achieved through the following technical solutions:

A kind of anthocyanidin dumpling wrapper, it is characterised in that described dumpling wrapper is made up of the raw material of following weight: flour 70-85%, red rice rich in selenium powder 5-10%, Chinese cabbage slurry 5-10%, egg 5-10%.

The manufacture method of described dumpling wrapper is:

1). flour and Oryza glutinosa are mixed thoroughly;

2). Chinese cabbage slurry is mixed thoroughly with egg;

3). by above-mentioned 1), 2) step gained mixing mix thoroughly, add certain amount of boiling water and constantly crumple to becoming dough;

4). above-mentioned dough is divided and is kneaded into dumpling wrapper single a sheet by a sheet.

Flour used by the present invention can be preferably gluten flour.

The proportioning raw materials of the present invention can be preferably: flour 75-80%, red rice rich in selenium powder 6-7%, Chinese cabbage slurry 7-8%, egg 7-10%.

Chinese cabbage of the present invention slurry blends slurrying after being cleaned by Chinese cabbage.

In described dumpling wrapper, add a certain proportion of Oryza glutinosa, Chinese cabbage is starched, egg can prevent to be adhered, because Oryza glutinosa is mainly containing amylose, compares flour and Oryza glutinosa, and its viscosity is substantially reduced; Chinese cabbage, rich in materials such as plant celluloses, is conducive to improving the hydrophobicity of dumpling wrapper; Egg rich in proteins, protein heat a little is easy for degeneration solidification, and its three is with certain proportion, and mixing is added in dumpling wrapper, makes dumpling wrapper keep certain toughness to be not easy again to be adhered; Chinese cabbage in the present invention can replace with similar vegetable, adds vegetable and can also improve local flavor and trophic structure.

In sum, the research long-term through inventor of the present invention is groped, and achieves preferably dumpling wrapper and makes formula, and this dumpling wrapper not only has enough toughness but also be not easy to be adhered, and dumpling wrapper unique flavor, nutritious.

Detailed description of the invention

Embodiment 1

A kind of anthocyanidin dumpling wrapper, it is characterised in that described dumpling wrapper is made up of the raw material of following weight: flour 70%, red rice rich in selenium powder 10%, Chinese cabbage slurry 10%, egg 10%.

The manufacture method of described dumpling wrapper is:

1). flour and Oryza glutinosa are mixed thoroughly;

2). Chinese cabbage slurry is mixed thoroughly with egg;

Embodiment 2

A kind of anthocyanidin dumpling wrapper, it is characterised in that described dumpling wrapper is made up of the raw material of following weight: flour 85%, red rice rich in selenium powder 5%, Chinese cabbage slurry 5%, egg 5%.

The manufacture method of described dumpling wrapper is:

1). flour and Oryza glutinosa are mixed thoroughly;

2). Chinese cabbage slurry is mixed thoroughly with egg;

Embodiment 3

A kind of anthocyanidin dumpling wrapper, it is characterised in that described dumpling wrapper is made up of the raw material of following weight: flour 75%, red rice rich in selenium powder 7%, Chinese cabbage slurry 8%, egg 10%.

The manufacture method of described dumpling wrapper is:

1). flour and Oryza glutinosa are mixed thoroughly;

2). Chinese cabbage slurry is mixed thoroughly with egg;

Embodiment 4

A kind of anthocyanidin dumpling wrapper, it is characterised in that described dumpling wrapper is made up of the raw material of following weight: flour 80%, red rice rich in selenium powder 6%, Chinese cabbage slurry 7%, egg 7%

The manufacture method of described dumpling wrapper is:

1). flour and Oryza glutinosa are mixed thoroughly;

2). Chinese cabbage slurry is mixed thoroughly with egg;

Controlled trial 1

A kind of anthocyanidin dumpling wrapper, it is characterised in that described dumpling wrapper is made up of the raw material of following weight: flour 80-90%, red rice rich in selenium powder 5-10%, egg 5-10%.

The manufacture method of described dumpling wrapper is:

1). flour and Oryza glutinosa are mixed thoroughly;

2). egg is stirred even;

4) above-mentioned dough is divided it is kneaded into dumpling wrapper single a sheet by a sheet.

Controlled trial 2

A kind of anthocyanidin dumpling wrapper, it is characterised in that described dumpling wrapper is made up of the raw material of following weight: flour 90-95%, red rice rich in selenium powder 5-10%.

The manufacture method of described dumpling wrapper is:

1). flour and Oryza glutinosa are mixed thoroughly,

2). conventionally above-mentioned flour and red rice rich in selenium powder are mixed, add certain amount of boiling water and constantly crumple to becoming dough;

Controlled trial 3

A kind of anthocyanidin dumpling wrapper, it is characterised in that described dumpling wrapper is made up of the raw material of following weight: flour 100%.

The manufacture method of described dumpling wrapper is:

1). conventionally above-mentioned flour and red rice rich in selenium powder are mixed;

2). add certain amount of boiling water and constantly crumple to becoming dough;

Result of the test statistical analysis:

The most not easily being adhered through invention test of many times, acetonideexample 3 and embodiment 4, and maintain enough toughness, embodiment 1 and embodiment 2 are taken second place; And controlled trial 1 is better than controlled trial 2, controlled trial 2 is better than again controlled trial 3; And all of embodiment is superior to controlled trial. This has absolutely proved that the dumpling wrapper formula of the studied employing of inventor achieves initial success, has reached the purpose of the present invention.

Claims

1. an anthocyanidin dumpling wrapper, it is characterised in that described dumpling wrapper is made up of the raw material of following weight: flour 70-85%, red rice rich in selenium powder 5-10%, Chinese cabbage slurry 5-10%, egg 5-10%.

2. dumpling wrapper according to claim 1, the manufacture method of described dumpling wrapper comprises the steps:

1). flour and Oryza glutinosa are mixed thoroughly;

2). Chinese cabbage slurry is mixed thoroughly with egg;

3. dumpling wrapper according to claim 1 and 2, it is characterised in that described dumpling wrapper is made up of the raw material of following weight proportion: flour 75-80%, red rice rich in selenium powder 6-7%, Chinese cabbage slurry 7-8%, egg 7-10%.

4. the dumpling wrapper according to claim 1,2 or 3, described flour flour can be gluten flour.